- High Priority - Vacuum breaker missing at hose bibb.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Hot water not provided/shut off at employee handwash sink. No hot water in the establishment
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
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08/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Ceiling soiled with accumulated dust.
- Basic - Clean utensils or equipment stored inside mop sink
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Equipment in poor repair. Walk in cooler beans 48° f, vegetables 48°f
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Storage of tools on shelf above or with clean equipment and utensils.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked beans at 48°f,
- High Priority - Raw animal food stored over ready-to-eat food. Egg over vegetables in walk in cooler
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Next to ice scoop
- High Priority - Vacuum breaker missing at hose bibb.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Hot water not provided/shut off at employee handwash sink. No hot water in the establishment
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
- Intermediate - Probe thermometer not used to ensure proper food temperatures.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Bean 46°f
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
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08/12/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
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2/6/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. **Warning**
- Basic - Floor under dishmachine or three-compartment sink area soiled. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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2/5/2014 | Routine - Food | Warning Issued |
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